Debate: Should you chill cookie dough overnight or is that overrated?

Had a neighbor stop me at the farmers market last Saturday. She said my chocolate chip cookies were the best she ever had. Asked for my secret. I told her I always chill the dough for at least 12 hours. She got real quiet. Then she said she never chills hers and they turn out perfect every time. She even brought me one of hers to try the next day. Flat as a pancake. Looked like lace. Tasted good but not chewy. I honestly don't know if chilling makes that big a difference or if it's just a waste of time for most people. What do you all think? Is overnight chill actually worth the fridge space or is it just a food blogger hype thing?

2 comments

2 Comments

the_wren3d ago

Totally agree with this. Feels like half the stuff we do in baking is more about the ritual than the science. Kind of like how I always fold my towels a certain way even though nobody cares.

skylerw873d ago

Man, I get that completely. But here's what I've always wondered - are we really just doing these rituals for ourselves or is it about having some kind of control over the process? Like, I have this thing where I have to tap my measuring cup three times before pouring flour, and I know it does nothing for the actual bake. Does knowing it's pointless make it feel more important somehow, or does it take away from the experience?